This twist on Pfeiffer’s favorite childhood breakfast is easy to make, and it’s versatile. “Any smoky deli ham will do,” he says. “I will get whatever is on sale.” For the mayo, he recommends Duke’s: “It has more tang to it.”

Makes:1 sandwich

2 Tbsp. Canned pickled jalapeños, finely chopped
1 Tbsp. Mayonnaise
2 slices White bread
2 Thick slices sharp cheddar
3 thin slices Smoked ham
1 Tbsp. Butter
1 Tbsp. Neutral oil
1 Egg

1. Mix jalapeños into mayonnaise. Spread mayonnaise onto one slice of bread and lay a slice of cheese over it, then layer on the ham, add the second slice of cheese, and top with the second slice of bread. With a ring mold or shot glass, cut a hole in the center of the sandwich. (Don’t discard — eat it as a snack while you finish making the sandwich!)

2. Heat a nonstick pan over medium heat and add the butter and oil. Once the butter is bubbly, add the sandwich and cook for about 30 seconds. Put the egg in the hole and cook until bread is browned and the white of the egg is set, 2 to 3 minutes. “Check the bread every minute or so. The longer you can keep it in the pan without overbrowning, the better it sets the egg.”

3. Flip sandwich over, being careful not to break the egg, then turn heat to low and finish cooking the egg to your desired yolk consistency. Remove the sandwich from the pan and let rest for 3 to 5 minutes. To serve, slice the sandwich in half at an angle so the yolk runs out onto the plate. Dip sandwich into the runny egg. “If dipping the sandwich doesn’t sound good to you,” says Pfeiffer, “I would recommend skipping this recipe and making yourself some cereal.”